Many of us think of truffles as growing only in France or Italy, but the truth is they thrive in many other parts of the world as well. Better yet, they can even be cultivated so you don't have to wonder through forests with trained pigs or dogs, you can know exactly (or approximately) where they are!
That's what Jane Morgan Smith did. She has two orchards of around two hundred trees that she started planting back in 2000. By planting saplings who's roots were inoculated with the spores of Black Winter Périgord truffles, she created a source of the famous truffle in North Carolina. Native to the Périgord region of France, the truffles thrive in the similar climate of northern North Carolina.
The harvested their first truffles in 2013 and have done wonders for the domestic truffle market ever since. Granted, it's not exactly a highly populated market, but Martha Stewart was on hand for their very first harvest and she called them among the best truffles she's tasted from anywhere.
But no one really eats truffles straight up. You use just a little bit and in other dishes. Taken in small amounts and when heated, truffles actually add a great deal of depth and flavor to dishes. It's an earthy characteristic, but it has umami notes and savory tones that seem to magically transform cuisine into something extraordinary. And this salt works the same way.
As a friend of mine likes to say, "salt makes things taste like things." That's even more true when there's a bit of black winter truffle in the mix. Add this salt to warm dishes, right before serving. Take it slow because too much of a good thing isn't a great thing.
So fear not when you open the lid and take a whiff. It might seem strong and overpowering, but when used in small amounts, it'll blow you away.